New to forum -great to discover this whole new world. Have been occasional smoker for several years-mainly salmon, but was recently inspired by book I received for my birthday " Charcuterie" is the title. In the last month I have made and smoked Andouille & Jagerwust Sausage,Bacon, Duck breast, Tasso Ham . Pork hocks and I have Pancetta drying in my curing box in the garage. Have professional culinary training but do forestry for my real job.Looking forward to learning from this site.
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12/10/07 at 9:34pm